Serves: 4
Total Calories: 149

1 1/2 teaspoons extra-virgin olive oil
1/2 pound medium-size raw shrimp (prawns), peeled and deveined (see note)
3/4 cup champagne (Brut sparkling wine works fine)
1/4 teaspoon salt, or to taste
1 tablespoon minced shallot
1 tablespoon tomato paste
1 tablespoon freshly chopped thyme
2 tablespoons lobster base
1/2 cup heavy cream
salt and pepper to taste
1 1/2 tablespoons fresh chopped parsley
Parmesan cheese, freshly grated

Heat the olive oil over medium-high heat in a large saute pan or frying pan. Combine shrimp, Champagne or sparkling wine and salt in the pan and cook over high heat. As the liquid just begins to boil, remove the shrimp from the pan using a slotted spoon. Add the minced shallots and tomato paste to the Champagne and boil until the liquid is reduced to about one-third - 1/4 cup. Add the cream and lobster base and cook until slightly thickened. Add the shrimp and parsley to the pan and cook until thoroughly heated. Adjust seasonings to taste. Garnish with freshly grated Parmesan cheese. Serve over angel hair pasta. Follow package directions for cooking pasta.

Note: I used raw, 26-to-30-count-per-pound shrimp for this recipe.

Serves: 2 for dinner, 4 for a starter

Nutritional Facts:

Serves: 4
Total Calories: 149
Calories from Fat: 117

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